Dear Chefs, here is your place to gather and share the vacancies around the world. commis to executive chef vacancies are listed in here. wants to advertise your vacancy here for free, mail to: allan.octesa@gmail.com. email for job applicant won't be replied

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Saturday, September 7, 2013

This newly opened 5* international hotel in Hainan, China is seeking an experienced Executive Chef who has an extensive five star culinary background to manage their kitchens and the supporting F&B Operations.

The successful candidate will have strong leadership, management and organizational skills, while working with a variety of employees at different skill levels and varied backgrounds. In addition, you must be an independent self starter with the ability to prioritize and successfully execute multiple events. High energy level and stamina along with the ability to exhibit intensity and drive a must.

Responsibilities include menu planning, staff development and food and labor management. In your oversight of the staff, you will be responsible for all aspects of staff development and for the fostering of a respectful, healthy, and productive work environment. Excellent salary + expatriate package is available

Experience in hardship locations (supply chain, equipment, availability products, staff knowledge levels and attitude to work) is considered a plus. I am looking for professionals who stands their ground with managerial maturity, problem solvers rather then an excuse seekers. You are hardworking from the front and behind the wheel during rush hour. You are passionate and keeping your self updated at all times on industry trends, teaching local talent the tricks of the trade. The position is available as per immediately. Tax free salary, quality housing full live in, visa and tickets paid for.

Please ensure cover letter contains earliest availability and salary expectations (your resume will not be considered when the before mentioned is not visible on the dashboard cover page)

The Sous Chef is responsible to assist, under general guidance
and supervision of the Head Chef for the daily operation in the assigned
kitchen to meet the expected standards. During your time you are fully in
charge for the food production. The kitchen team member will assist in the
preparation and service of all sections in the kitchen

Report to

Head
Chef

Essential Functions

×
To
work on all station of assignment under Head Chef

×
Set
up Station properly and on time for each service period

×
Make
sure all food is prepared by recipes designated by the Head Chef

×
Make
sure quality and quantity meets our standard and keep constantly in the highest
level

×
Notify
Head Chef of any problems or complaint as when they arise

×
Be
able to work in another area when needed

×
Be
able to assist in same day preparation and advance preparation for another
station as instructed by the supervisor

×
Be
able to come anytime to any and all kitchen meetings whilst on duty or day off

×
To
follow and to follow up clean as you go policy and keep work area clean at all
times for himself and the team

×
Do
not leave your section without doing the final check

×
Double
check for all food items for storage must be covered, dated and labeled
according HACCP standard

×
Double
check proper food & stock rotation – first in – first out

×
Fill
out the appropriate log sheets according our standard on a daily basis

×
Make
sure production charts are closely followed and adhered to

×
Fill
out the appropriate cleaning charts on a daily basis

×
Working with
the Head Chef and the kitchen team to maintain high standards in the quality of
food both as to its preparation and its presentation

×
To observe and
responsible to all Company Food Hygiene and Health and Safety Policy

×
To assist the
Head Chef, to check the completeness of all food and kitchen equipment sent to
each Function

×
To assist the
Head Chef to check the completeness of all suppliers’ deliveries and the
correctness of their Invoice

×
To assist Head
Chef in delivering the right Monthly Budget and the consistency in proper Food
Cost Management System that already been set by the company

× To be aware of current food trends with regard to
presentation and style and help with new menu ideas and menu design

× Ensuring Unit kitchen is left clean and tidy at all times

×
To work closely
with Head Chef and other Chefs at each event to ensure that the function runs
smoothly

×
Able to train
the other junior staff to follow the rules and regulation mentioned in the
company guidance

×
Able to take
smart decision (in this case, if there is no presence of Head Chef) which will
benefit to all urgent situation

×
Willing to take
responsibility for all the team member work done under your guidance

×
Close liaison
with the Event Manager with regard to service and timings

×
Be
aware of all accidents prevention and help enforce the work habits

×
Follow
all kitchen regulations as outlined and directed

×
No
employee to be on the property after working hours without signed authorization
from a Manager

×
Swipe
in and out has to be done in uniform, not before getting changed

×
No
Overtime will be given prior to the responsibility

×
Will
sign acceptance for tools, knives, uniforms etc. and will pay back to the
company for any loss or damage of said equipment

×
Any
Violation of the above mentioned rules will be subject to a disciplinary action

Skills

Experience,
Skills and Knowledge
Good communicating verbal and written skills in English.
Extended Knowledgeable about basic hygiene and HACCP.

The Sr.Chef de Partie is responsible to assist, under general
guidance and supervision of the Head Chef for the daily operation in the
assigned kitchen to meet the expected standards. During your time you are fully
in charge for the food production. The kitchen team member will assist in the
preparation and service of all sections in the kitchen

Report to

Sous
Chef, Head Chef

Essential Functions

×
To
work on all station of assignment under Sous Chef

×
Set
up Station properly and on time for each service period

×
Make
sure all food is prepared by recipes designated by the Sous Chef or Head Chef

×
Make
sure quality and quantity meets our standard and keep constantly in the highest
level

×
Notify
Sous Chef or Head Chef of any problems or complaint as when they arise

×
Be
able to work in another area when needed

×
Be
able to assist in same day preparation and advance preparation for another
station as instructed by the supervisor

×
Be
able to come to any and all kitchen meetings whilst on duty or otherwise

×
Follow
clean as you go policy and keep work area clean at all times

×
Do
not leave your section without doing the final check

×
All
food items for storage must be covered, dated and labeled according HACCP
standard

×
Proper
food & stock rotation – first in – first out

×
Will
sign acceptance for tools, knives, uniforms etc. and will pay back to the
company for any loss or damage of said equipment

×
Fill
out the appropriate log sheets according our standard on a daily basis

×
Make
sure production charts are closely followed and adhered to

×
Fill
out the appropriate cleaning charts on a daily basis

×
Working with
the Head Chef and the kitchen team to maintain high standards in the quality of
food both as to its preparation and its presentation

×
To observe all
Company Food Hygiene and Health and Safety Policy

×
To assist the
Head Chef, to check the completeness of all food and kitchen equipment sent to
each Function

×
To assist the
Head Chef to check the completeness of all suppliers’ deliveries and the
correctness of their Invoice

× To be aware of current food trends with regard to
presentation and style and help with new menu ideas and menu design

× Ensuring Unit kitchen is left clean and tidy at all times

×
To work closely
with Head Chef and other chefs at each event to ensure that the function runs
smoothly

×
Close liaison
with the Event Manager with regard to service and timings

×
Be
aware of all accidents prevention and help enforce the work habits

×
Follow
all kitchen regulations as outlined and directed

×
No
employee to be on the property after working hours without signed authorization
from a Manager

×
Swipe
in and out has to be done in uniform, not before getting changed

×
Overtime
will be approved on business demands by the Sous Chef

×
Any
Violation of the above mentioned rules will be subject to a disciplinary action

Skills

Experience,
Skills and Knowledge
Good communicating verbal and written skills in English.
Extended Knowledgeable about basic hygiene and HACCP.

The Demi Chef de Partie is responsible to assist the Chef de
Partie for the daily operation in the assigned kitchen to meet the expected
standards. During your time you are fully in charge for the food production.Report to

Chef
de Partie, Sous Chef

Essential Functions

×
To
work as directed on station of assignment under appropriate Chef de Partie

×
Set
up Station properly and on time for each service period

×
Make
sure all food is prepared by recipes designated by the Sous Chef or Chef de
Partie

×
Make
sure quality and quantity meets our standard

×
Notify
Sous Chef or Chef de Partie of any problems or complaint as when they arise

×
Be
able to work in another area when needed and take part in cross training when
directed

×
Be
able to assist in same day preparation and advance preparation for another
station as instructed by the supervisor

×
Be
able to come to any and all kitchen meetings whilst on duty or otherwise

×
Follow
clean as you go policy and keep work area clean at all times

×
Do
not leave your section without doing the final check

×
All
food items for storage must be covered, dated and labeled according HACCP
standard

×
Proper
food & stock rotation – first in – first out

×
Will
sign acceptance for tools, knives, uniforms etc. and will pay back to the
company for any loss or damage of said equipment

×
Fill
out the appropriate log sheets according our standard on a daily basis

×
Make
sure production charts are closely followed and adhered to

×
Fill
out the appropriate cleaning charts on a daily basis

×
Be
aware of all accidents prevention and help enforce the work habits

×
Follow
all kitchen regulations as outlined and directed

×
No
employee to be on the property after working hours without signed authorization
from a Manager

×
Swipe
in and out has to be done in uniform, not before getting changed

×
Overtime
will be approved on business demands by the Sous Chef

×
Any
Violation of the above mentioned rules will be subject to a disciplinary action

Skills

Experience,
Skills and Knowledge
Good communicating verbal and written skills in English.
Extended Knowledgeable about basic hygiene and HACCP.

Prepare
and cook food according to recipes, quality, presentation standards, and food
prep checklists. Prepare ingredients for cooking, including portioning,
chopping, and storing food before use. Safely and appropriately use baking and measuring
tools/equipment/appliances to prepare baked foods. Follow and ensure compliance
with food safety handling policies and procedures, including personal hygiene
procedures. Check and ensure correct temperatures of kitchen appliances and
food, and report issues to management. Wash and disinfect kitchen area; set-up
and break-down work station; and follow and ensure compliance with sanitation
and cleaning procedures. Monitor the quality of food prepared and portions
served throughout shift.

Report to

Chef
de Partie

Essential Functions

×
To
work as directed on station of assignment under appropriate Chef de Partie

×
Set
up Station properly and on time for each service period

×
Make
sure all food is prepared by recipes designated by the Sous Chef or Chef de Partie

×
Make
sure quality and quantity meets our standard

×
Notify
Sous Chef or Chef de Partie of any problems or complaint as when they arise

×
Be
able to work in another area when needed and take part in cross training when
directed

×
Be
able to assist in same day preparation and advance preparation for another
station as instructed by the supervisor

×
Be
able to come to any and all kitchen meetings whilst on duty or otherwise

×
Follow
clean as you go policy and keep work area clean at all times

×
Do
not leave your section without doing the final check

×
All
food items for storage must be covered, dated and labeled according HACCP
standard

×
Proper
food & stock rotation – first in – first out

×
After
service switch off and clean oven tops and work areas as well as surfaces

×
Will
sign acceptance for tools, knives, uniforms etc. and will pay back to the
company for any loss or damage of said equipment

Skills

Experience,
Skills and Knowledge
Good communicating verbal and written skills in English.
Knowledgeable about basic hygiene and HACCP.

Monday, July 29, 2013

Reporting to the Executive Chef, you will control the sushi bar and manage the staff for Japanese style cutting and cooking methods. You will understand the Japanese products and create and understand recipes with the Executive Chef. You will have at lease 2 years in a similar position, speak and write English to a high level and hold a Japanese cuisine license or culinary course certificate. Please send a current photograph along with your CV to dlacey@tdic.ae